Ingredients
- 4 large Yukon Gold or Russet potatoes, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons Cajun seasoning
- Fresh green onions or parsley, for garnish
Instructions
- Prepare the Vegetables: Wash and peel the potatoes. Chop into bite-sized chunks. Dice the onion, celery, and bell peppers, and mince the garlic.
- Sauté the Aromatics: In a skillet over medium heat, add a splash of olive oil. Sauté the garlic and onions until translucent, about 3-5 minutes.
- Combine Ingredients: In your slow cooker, add the sautéed mixture, chopped potatoes, celery, bell peppers, and broth. Sprinkle in Cajun seasoning.
- Slow Cook: Set your slow cooker to low and simmer for 6-8 hours, or high for 3-4 hours.
- Creamy Finish: Once potatoes are tender, mash some for a thicker texture, then stir in the cream.
- Adjust Seasoning: Taste and adjust with salt, more spice, or hot sauce as desired.
- Serve: Ladle soup into bowls and top with fresh herbs, green onions, or crispy bacon.
Notes
For a dairy-free version, use coconut milk or evaporated milk. Fresh herbs and fresh vegetables maximize flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Cajun
- Diet: Vegetarian